Name: Summer Corn Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 3 ears corn on the cob grilled or pan-charred; 1 red bell pepper diced; 1 green bell pepper diced; ½ small cucumber diced; 2 ripe peaches pitted and diced; 1 small avocado pitted and diced; 8 basil leaves thinly sliced; Juice of 1 lime plus wedges for serving; Sea salt; ¼ cup mayonnaise or vegan mayo, for dressing; 1 tablespoon olive oil; ¼ cup chopped cilantro including stems, plus more for garnish; 1 tablespoon fresh lime juice for dressing; ⅓ serrano chile plus more to taste; Pinch garlic powder; Pinch onion powder

01

Overview

Prep20 min

Cook15 min

Total35 min

Servings4

DifficultyEasy

02

Ingredients

3 ears corn on the cobgrilled or pan-charred1 red bell pepperdiced1 green bell pepperdiced½ small cucumberdiced2 ripe peachespitted and diced1 small avocadopitted and diced8 basil leavesthinly slicedJuice of 1 limeplus wedges for serving Sea salt¼ cup mayonnaiseor vegan mayo, for dressing1 tablespoon olive oil¼ cup chopped cilantroincluding stems, plus more for garnish1 tablespoon fresh lime juicefor dressing⅓ serrano chileplus more to tastePinch garlic powderPinch onion powder

03

Equipment

Grill or large skillet
Large mixing bowl
Small food processor or blender
Knife and cutting board

04

Method

01

Char the sunny ears

Grill corn over medium-high heat, turning, until lightly charred in spots, about 8 to 12 minutes. Or cook in a hot skillet until some kernels turn golden. Let cool enough to handle, then slice the kernels from the cobs into a large bowl.

02

Chop the picnic colors

Dice the peppers, cucumber, peaches, and avocado. Thinly slice the basil. Add everything to the bowl with the corn.

03

Blend the chile-lime cloud

In a small food processor, combine mayonnaise, olive oil, cilantro, lime juice, serrano, garlic powder, onion powder, and a few pinches of salt. Pulse until creamy. Chill until ready to use.

04

Toss and taste the sunshine

Squeeze lime juice over the salad, add a few pinches of salt, and toss. Fold in 2 to 3 tablespoons of dressing, taste, and add more dressing or salt as you like. Serve with lime wedges and extra dressing.

✦

Tips

NoteNo grill? Broil the corn or use thawed frozen corn toasted in a skillet.

NoteExtra dressing keeps in the fridge for a few days and loves tacos.

NoteNectarines work if peaches are shy at the market.

✦

Nutrition

Calories~290 kcal

Protein5 g

Fat18 g

Carbohydrates32 g

✦

Storage

RefrigeratorBest the day it is made; leftovers keep up to 1 day chilled.

DressingStore dressing separately up to 4 days.

AvocadoAdd avocado just before serving when packing for a picnic.

?

Frequently asked

Too spicy?+

Use less serrano or scrape out the seeds for a gentler dress.

No mayo?+

Use thick Greek yogurt or a dairy-free mayo alternative.

Picnic tip?+

Pack dressing in a jar and toss at the blanket so everything stays crisp.

Summer Corn Salad

Overview

Ingredients

Equipment